Italian Easter Bread

• 2 pkg. dry yeast
• 1/2 c. very warm water
• 1 c. milk
• 3/4 c. butter (1 1/2 sticks)
• 1 c. sugar
• 1/2 tsp. salt
• 6 eggs
• 7 1/2 to 8 1/2 c. flour
• 4 hard-cooked eggs, dyed in Easter colors
• melted butter for glaze

1. Sprinkle water over yeast.
2. Stir to dissolve.
3. Let stand until bubbly, about 10 minutes.
4. Meanwhile, heat milk in a saucepan over low heat until lukewarm.
5. Beat together butter, sugar and salt in a large bowl until light and creamy.
6. Beat in eggs; beat well.
7. Add yeast mixture and warm milk.
8. Gradually add enough flour to make a soft dough.
9. Turn dough onto a floured surface.
10. Knead until smooth and elastic; about 10 minutes.
11. Use more flour if necessary to prevent dough from sticking.
12. Place dough in large greased bowl; turn to bring greased side up.
13. Cover and let rise in warm place, away from drafts for 1 hour or until double in bulk.
14. Punch dough down.
15. Turn out onto floured surface.
16. Knead lightly.
17. Divide dough into 12 equal pieces.
18. Braid 3 together.
19. Place on cookie sheet. Braid 3 more and place on top of the first braid.
20. Place a hard-cooked egg in center of top loaf.
21. Roll a piece of dough into a thin rope.
22. Place over egg like a cross.
23. Cover and let rise for 30 to 45 minutes.
24. Beat an egg yolk with 2 tablespoons water and brush over bread before baking.
25. Bake at 350u0b0 for 25 to 30 minutes or until golden.
26. Brush with butter.

yeast, very warm water, milk, butter, sugar, salt, eggs, flour, eggs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=479814 (may not work)